Ripe Tomato Relish

Name: Ripe Tomato Relish
Ingredients: 1 peck ripe tomatoes; 9 large onions; 2 bunches celery; 3 red peppers; 2 oz.; 2 pounds brown sugar; 14 cup salt (small); 2 cups cider vinegar

From The Carbon County cook book, 1926

A sweet and savory tomato relish.

Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4411Calories

32 gProtein

1044 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories4411 kcal

Protein32 g

Carbohydrates1044 g

Fiber31 g

Sugars946 g

Total Fat22 g

Saturated Fat1.7 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.1 g

Cholesterol0 mg

Sodium1568303 mg

Potassium4765 mg

Calcium2267 mg

Iron29 mg

Magnesium513 mg

Phosphorus982 mg

Zinc11 mg

Copper2.6 mg

Manganese9.1 mg

Vitamin D0 mcg

Vitamin C120 mg

Vitamin A52 mcg

Vitamin E3.8 mg

Vitamin K18 mcg

Vitamin B62.4 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6 mg

Folate375 mcg

Choline181 mg

Caffeine0 mg

Water1864 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 44. The excerpt below is the record exactly as published.

Ripe Tomato Relish. 1 peck ripe tomatoes, peeled, chopped and drained: 9 large onions, 2 bunches celery, 3 red peppers, 2 oz. mustard seed, 2 pounds brown sugar, 14 cup salt (small), 2 cups cider vinegar

Cook this with the app: pantry check, scaling, and the assistant.